Episode 10 Celebrity MasterChef


Episode 10

Cookery contest. The remaining celebrities battle for a place in the Celebrity MasterChef semi-final as they face the infamous Critic's Table.


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Transcript


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16 celebrities are battling it out to win the coveted MasterChef crown.

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I don't think there's much room for error today.

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These celebrities have reached the top of their professions.

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But can they cut it in the kitchen?

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Every flaming stage is nerve-wracking.

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I NEED to win it.

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Cooking doesn't get tougher than this.

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Throughout this week, these three celebrities have been through

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the toughest culinary challenges of their lives.

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But after today, only the best can become semi-finalists.

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I didn't really sleep very well last night.

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I was dreaming about this. It matters a lot, yes.

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I'd be absolutely gutted if I don't go through.

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I'm enjoying it. Cooking in there is fun.

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It's more than it is in your house.

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I fly by the seat of my pants

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but if I can pull it off today,

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I will be so pleased with myself.

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Today, there's just one challenge - the perfect three-course meal.

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We have really tested them.

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Now it's for them to prove that they've learnt something throughout this competition.

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We want to see all their knowledge on those three plates.

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The pressure's on. The pressure is truly on.

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It's been a big week but this is an even bigger day.

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Today, you are cooking your own three courses

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for John, me and three food judges from the WI.

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You've got to deliver something special.

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You three have really worked hard to get to this stage.

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Today it really counts. Let's cook.

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They now have just one hour and 45 minutes

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to cook their three courses.

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Today's three diners are all prominent cookery judges

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from the Women's Institute.

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Amy Willcock judges cookery competitions across the country

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and is popularly known as the Queen of Aga cooking.

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Margaret Williams is a WI cookery tutor

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and food journalist.

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And Jill Brand is one of the WI's top authors,

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specialising in the baking of breads, cakes and biscuits.

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Those three ladies from the WI are formidable.

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They know what they like to eat

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and they know the difference between good and bad

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and they're not scared to say so.

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From the start, TV presenter Tim has struggled with his knowledge of the culinary basics.

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What's confusing me here is the egg.

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I imagine it goes in the sauce.

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I don't know how to make crumble.

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Your custard is beginning to curdle and get lumps in it.

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But over the week, he has grown to show some real talent.

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The seasoning is absolutely spot on.

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-Good job. I really like it.

-Thank you.

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That tastes really good. That needed expert timing and you've pulled it off.

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Very good job.

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If I pull it off today and get it all out and it looks great,

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tastes good, it will be fantastic.

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It's a lot of pressure.

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What are the three courses that will secure your place in the competition?

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I'm going fish cakes with tartar sauce

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and then I'm doing a Chinese-style steak

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with some deep-fried noodles and some lovely fresh vegetables.

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And then we've got rhubarb fool with ginger biscuits.

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-I forgot that - with ginger biscuits.

-Nice.

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-Please tell me you've cooked these dishes before.

-Yes, I have.

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So you're not going to experiment?

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You're not trying to work out the finished article while you're cooking?

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-No. HE LAUGHS

-You're lying to me, aren't you?

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There's just a couple of little things

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that I thought I might have a little dabble with today, just to see.

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One last question. Do you want to go through?

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Yeah. Yeah, I do now, yeah. I want to win it now.

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Tim's going to have to work fast to get the fishcake made,

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as well as making mayonnaise and cutting up the ingredients for the tartar sauce.

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It's a nice menu. It's food I would order.

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But it's a lot of work and we know Tim hasn't got a great deal of experience.

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Tim, 35 minutes gone.

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TV presenter Aggie has been plagued by self-doubt all week.

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Why you threw away the first pan of sauce, I have no idea.

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I thought it looked burnt.

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It's a good, tasty risotto.

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Oh, mate, come on.

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-You're all right. You're fine.

-It's all right, I just...

-Come on.

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That is seriously burnt.

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I would love your butterscotch sauce

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just to be a little bit deeper and darker.

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Trust your instincts.

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But she can be an exceptional cook.

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Ginger is what I love in there. I really like that. It's good.

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Great, thank you.

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-It's delicious.

-Oh! Oh, that's good.

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I like the bitter-sweetness of that caramel,

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buttery, beautifully cooked flaky pastry.

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'I'm not sure how good a cook I think I am.'

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Sometimes I think, actually, I'm better than I think I am

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and other times I think I know nothing.

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So I don't know. I still don't know.

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Aggie, the important question today - what are your three courses?

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OK, three courses. Starter, I'm doing an endive salad

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with some lovely English blue cheese, toasted walnuts

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and poached pears.

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Second, I'm doing hake with a salsa verde,

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crushed potatoes with a bit of spring onion and parsley

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and then a yummy trifle for pudding.

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-Trifle to the WI!

-Yes!

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-Can you imagine?

-Yeah, they're going to love it.

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Good, I'm really pleased to hear you say that.

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-So it's a question of just keeping your nerves under control.

-Absolutely. That's it.

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I'm just going to try and enjoy this.

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I want to feel that it's not all horrible

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and so nerve-wracking I can't enjoy it.

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Are we going to see a stony, stern, Highland approach from you?

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You will! Rock hard.

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If Aggie can deliver the three courses she is promising - hurrah.

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Absolutely hurrah.

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Her main course, hake, crushed potatoes, salsa verde,

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sounds really simple but actually is very difficult.

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Hake goes all flaky, salsa verde has to be spicy,

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those new potatoes need to be peeled and soft and buttery.

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Trifle - absolute winner. Well done, Aggie.

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I'd happily take a running jump into it if she can make a good trifle.

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So far, actress Margi has impressed with her honest cooking.

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That tomato sauce is great.

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Loads of oregano and lots and lots of garlic, sweet tomatoes.

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I think that is brilliant.

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Margi cooked a family favourite. She's cooked it before.

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Lots of processes going on there - good on her.

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But her food often lacks finesse.

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You're not supposed to be giving us a buffet.

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You have to decide what you think is right.

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I don't think you're supposed to set the wok on fire.

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You've got to make your food look prettier.

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It's like a diamond ring in a carrier bag.

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If the bookies were taking bets, I don't think they'd bet on me.

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'I want to surprise people.'

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I want to surprise John and I want to surprise Greg

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and most of all, I want to surprise myself.

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Margi, happy today or stressful or...?

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I'm a little bit stressed out

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because the competition's got more fierce now and they've upped the ante.

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Three courses - what are they, Margi?

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I'm doing Italian Job tomato soup.

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It comes from the heart of Liverpool,

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where the Italian quarter is in Gerard Gardens.

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It's full of vitamin C, a really good antioxidant.

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You've got a little bit of the basmatic vinegar. Is it basmatic?

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-Balsamic.

-Oh, right. So you've got that in there.

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And I think what that does is it neutralises some of the sweetness.

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And then I'm going to do a Marianna fish pie.

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My mother used to make them

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and she taught it to my sister, our Marian,

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and our Marian taught it to me,

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so it's been passed on down the family.

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Then I'm doing cream and raspberries with a little whisky in it -

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Highland Fling.

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Is there a base to the raspberries and cream?

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Is there anything firm in there?

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I did take on board last time when I came up with that terrible posset.

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You told me that I should have done a biscuit,

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so this time, I've incorporated a biscuit into the dish,

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as like a crumble texture.

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Good. Looking forward to it.

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We've got a bowl of wet soup, we've got a wet fish pie,

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we've then got a wet dessert.

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I'm sure they can all taste great

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but how is she going to get them to look smart?

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If the presentation of Margi's dishes is anything like the state of her kitchen right now,

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we are in big, big trouble.

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It just went a little bit crazy, the whisk.

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First to face the critics is Tim.

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I'm looking forward to this.

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There's a lot of things here to excite the taste buds.

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We've got Tim's first course - fish cakes with a tartar sauce.

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Sounds simple but simple is good.

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If you get something like fish cakes right, you can't beat it.

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Think about these starters, now, Tim, please.

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Go. Do it.

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-Hello, ladies.

-Hello, Tim.

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-Enjoy.

-Thank you.

-A pleasure.

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Tim's starter is smoked haddock fish cakes with tartar sauce.

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It's really nice. The fish is well cooked.

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There's a lovely crisp crust to them.

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Nice soft texture of the fish inside.

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Just lovely.

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I think the tartar sauce is very nice.

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There's a hit of mustard, really nice and tangy,

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getting those capers zinging through.

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Nice bit of dill.

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I don't know why but I'm really pleasantly surprised.

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Absolutely lovely, these, but I do hope he made the mayonnaise.

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I like it. It's light and crisp on the outside.

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The potato's fluffy

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and it's really strong with that lovely smoked fish flavour.

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Tartar sauce, really good.

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Lovely, rich, horseradish, mustard - very, very good.

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But he's used pre-made mayonnaise.

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I would have thought he'd make his own mayonnaise in a competition.

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-Right, Tim, you've got 15 minutes for your mains.

-OK.

-Yeah?

-Right.

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-And you haven't done your veg.

-I'm going to chop the veg now.

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-You haven't done your veg for your main course yet?

-No.

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-I don't know what Chinese steak is, do you?

-Never had it.

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Maybe it's the spices he's using. It will be an interesting wait-and-see.

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-I'm running out of time.

-Seven minutes for your main course.

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-How long's that steak going to take?

-Four minutes.

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Are you going to put the pan on now, then?

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And then at least it's hot while you chop your veg, eh? That's it.

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Four minutes before these mains go out.

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90 seconds and they've got to go.

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Well done, Tim.

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-Hello. OK?

-Hello, again.

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This is my Chinese steak. I'm going to serve you last - I'm sorry.

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-It smells wonderful.

-Let's hope it tastes as nice as it smells.

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I put a lot of work into that.

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Tim's main is Chinese-spiced steak, marinated in sesame and soy,

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served with stir-fried pepper, courgettes, carrots and fennel

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and deep-fried rice noodles.

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These crispy noodles, these are rice noodles, they look great.

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I think it's a fun dish. It really says eat me.

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-Oh! Very tender.

-It's beautifully cooked.

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-That's perfect. Look at that.

-So juicy.

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I think putting the fennel into the vegetables has given it a different dimension.

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The steak is really tender, very nicely cooked.

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The vegetables are colourful, pleasing to the eye,

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but these rice noodles are a disaster

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because you can't really eat them unless you use your fingers.

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They look good but they're not for me.

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Mm. Beautiful steak. I love the sesame and I love the soy

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on the sweet vegetables - I love that.

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But it's not easy to have a mouthful of crispy noodles with steak and veg.

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I think the beef flavour is too strong for the Asian flavours on all those vegetables.

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Tim's dessert is rhubarb fool with ginger biscuits.

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I wonder if it will be the pink rhubarb. That would be wonderful.

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Being good WI judges as we are,

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we're going to make sure that those ginger biscuits snap.

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-You've got to go now, Tim. Ready to rock and roll, mate.

-All right.

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I've got to trust my balance, here.

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Oh, God.

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Not one single timing issue from Tim. Bang on.

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Bang on time.

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LAUGHTER

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Don't laugh at me, I've...

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Erm, your final dish for the day is in-season rhubarb fool

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with a lovely ginger biscuit.

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Or two ginger biscuits because I thought you might be hungry.

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OK!

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-Oh, it's got lots of rhubarb in it.

-Oh, yes.

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I'm a little disappointed with the rhubarb fool.

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It's not quite right. It's not quite balanced.

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I just find it very sweet

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and I'd expected it to be much more zingy.

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I don't find it as sweet as I think Jill does.

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I like the sharpness of the rhubarb

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with the lovely crisp ginger biscuit.

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I quite like that.

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SNAP Well, they certainly snapped.

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I think the biscuits are the best bit.

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Oh, I like that. Mm.

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Mm. Sweet and sharp and loads of vanilla, as well.

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That's good. Really good.

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The biscuits are lovely, really rich, with fresh ginger.

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Really nicely made. I love the crunch against the texture of the rhubarb fool.

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I like it but at the end of the day, it's rhubarb and cream.

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I got out three courses of dinner in an hour and 45 minutes to not a bad standard,

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so I've impressed myself, if not the critics - I doubt it.

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I imagine they'll think it's all right, you know?

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They'll probably give me a six or seven out of ten, I suppose.

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Right, Aggie MacKenzie.

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She'd better have clean plates, that's all I can say.

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-Three minutes on your first course, Aggie.

-Three minutes.

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Pear and blue cheese is a classic combination, isn't it?

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There's not much skill in this. The only skill is poaching the pear.

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The rest is an assembly job, isn't it?

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But she has a real balancing act to do here,

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that's the main thing about this dish.

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-Is it perfectly seasoned?

-I've checked the seasoning.

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-You've tasted your own food?

-Oh, yeah, I have. I think it's OK.

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I think it's all right.

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-Are we ready to go?

-We are!

-Let's go.

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-Yeah, we can, we can.

-Good luck. Smile on your face.

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Well done, Aggie.

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-No, it's nice.

-Yeah.

-Practical. It's a good idea.

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-Oh! Hello!

-Hello.

-How are you?

-Very well.

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Who's going first?

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For her starter, Aggie has made an endive salad

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with blue cheese, poached pear, walnuts

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and a sweet mustard dressing.

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-It's all wilted. Oh, dear.

-It's quite flabby

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and, actually, endive should be nice and crisp.

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It's got quite a strong acidic smell,

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which is quite off-putting, actually.

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All the flavours are competing and it's all rather slimy in texture.

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It's supposed to have a sweet mustard dressing.

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I can't really tell what the dressing is.

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I think for someone who deals in other people's messes...

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this is a bit of a mess.

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Blue cheese, nuts, pear - happy, I'm happy.

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It's that mustard dressing as well that makes it a little confused.

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Everything's beautifully made, beautifully seasoned and presented.

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It's just slightly unbalanced.

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Aggie, for her second course - hake, an interesting choice.

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A very nice firm fish, so I'm really looking forward to trying this one.

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The salsa verde, that should be really vibrant, a zinginess to it.

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Yeah, I'm looking forward to that, too.

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We've got six minutes left.

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Then the WI needs feeding.

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That's nice. That looks really good. Really, really good.

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-Thank you.

-Ready?

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-Good?

-Yes.

-Let's go. Let's take it to them. Come on.

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Brilliant, Aggie. All on time, all looking beautiful, all the same. Well done, you.

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Straight back for your dessert, huh?

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Ladies!

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Aggie's main is pan-fried hake with salsa verde

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and crushed new potatoes.

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I find the salsa verde overpowering with the garlic.

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Well, Amy, I am totally with you.

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My first taste of the salsa - so overpowering.

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It's such a beautiful fish.

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A minute or two less cooking, it would have been fabulous.

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Not for me, I'm afraid.

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Everything on that plate is really nicely made.

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I love that fresh mint and basil with the potatoes.

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I think the fish is cooked beautifully

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but for me, that sauce is just a little bit big

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for that beautiful, subtle fish.

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I understand what you're saying. Actually, I really, really like it.

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The flaky fish, the strength of that sauce. I'm into that.

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Right - trifle.

0:22:460:22:48

-Yeah.

-Good.

0:22:480:22:49

Well, that brings back memories of my granny on a Sunday afternoon.

0:22:540:22:59

Yummy trifle.

0:22:590:23:00

-Come on, Aggie!

-Don't panic me!

-How's your nerves?

0:23:000:23:03

Fine until you lot start.

0:23:030:23:06

Ooh!

0:23:070:23:09

-It's got bananas in it?

-Yes.

0:23:190:23:22

I always put bananas in my trifle.

0:23:220:23:25

-Are you happy?

-Yeah, I think so.

0:23:530:23:56

-Can we take these, then?

-Yes, yes.

0:23:580:24:01

-Come on. You're looking at them and looking at them.

-I'm ready to go.

0:24:010:24:05

It's just... Ooh.

0:24:050:24:07

Come on, let's go.

0:24:070:24:09

-You're first this time.

-Thank you.

0:24:200:24:23

For her dessert, Aggie has made a boozy trifle with banana slices

0:24:300:24:34

and topped with a toasted oat brittle.

0:24:340:24:37

The presentation isn't right.

0:24:370:24:39

I feel this has just been, you know, spooned onto the plate.

0:24:390:24:44

I don't think it tastes as bad as it looks,

0:24:470:24:50

in a funny sort of way.

0:24:500:24:51

It's not too bad as trifles go.

0:24:510:24:53

I don't like the banana in the trifle.

0:24:530:24:57

To me, it's not traditional.

0:24:570:24:59

I think having put all the component bits on my spoon and eaten it,

0:24:590:25:03

the flavours, actually, are really nice.

0:25:030:25:05

If a little bit more effort had gone into constructing it,

0:25:050:25:09

that would have been really excellent.

0:25:090:25:11

I don't like that at all.

0:25:210:25:22

There's something down the bottom there that is spongy,

0:25:220:25:25

steeped in booze and bitter.

0:25:250:25:28

It's unattractive, it's not sweet enough.

0:25:280:25:31

It's weird. I don't like it.

0:25:320:25:34

'I don't know how it went. I thought everything looked nice.'

0:25:410:25:44

I was happy with the way the trifle was in the end.

0:25:440:25:48

I'm exhausted. Emotionally drained.

0:25:480:25:52

Last to face the cookery judges is Margi.

0:25:570:26:00

Margi's first course is an Italian Job cherry tomato soup.

0:26:030:26:07

I just hope there aren't any Minis in it.

0:26:070:26:10

Sometimes people think, "Oh, I'll just do soup. It's easy."

0:26:100:26:15

But actually, when you get soup right,

0:26:150:26:17

it's absolutely delicious.

0:26:170:26:19

If you get it wrong, it's just a mess.

0:26:190:26:21

It's melting my mascara.

0:26:220:26:24

No, no, no, don't do that.

0:26:310:26:32

If you do that with that boiling hot soup in there, it will explode.

0:26:320:26:36

-Let it cool down?

-Grab a cloth and we'll do it together.

0:26:360:26:39

I need a cloth to go over the top.

0:26:390:26:41

Thanks, John.

0:26:410:26:43

Right, now go. Go on.

0:26:440:26:46

-See what I mean?

-I see what you mean now. Thanks for spotting that.

0:26:480:26:51

That should do it, shouldn't it?

0:26:540:26:56

-How are you doing on your fish pies?

-I just want to get it in the oven.

0:27:020:27:06

-They're nearly ready.

-So the potato tops need to go on and then in the oven, yeah?

0:27:060:27:11

Nice.

0:27:210:27:23

You don't have to give them too much, you know.

0:27:230:27:25

-Is that enough?

-Yeah, yeah. They've already had 19 plates of food.

0:27:250:27:29

You've got two minutes left.

0:27:290:27:32

Is that all right? I'll get off with these.

0:27:430:27:46

I hope they've still got a good appetite left.

0:27:460:27:49

-She always delivers.

-It's nice. Nothing wrong that.

0:27:520:27:56

-Hi, girls.

-Hello.

0:28:000:28:02

Margi's starter is the Italian Job tomato soup,

0:28:050:28:10

served with grated Parmesan cheese and croutons.

0:28:100:28:14

This lives up to the description. Tomato soup.

0:28:140:28:18

It looks like tomato soup should. The colour's how you would expect.

0:28:180:28:22

I think it's the correct consistency.

0:28:270:28:30

Nice balance of flavours and I like the garnish of cheese on the top.

0:28:300:28:34

-I find this rather pleasant.

-There's a very good base flavour.

0:28:360:28:39

A really nice dish.

0:28:390:28:41

I think it tastes great.

0:28:470:28:48

It tastes like the topping on a pizza with rich cheese and tomato. It's really delicious.

0:28:480:28:53

It's got the tang of the Parmesan on the top, as well.

0:28:530:28:56

It's full-flavoured. Margi, well done.

0:28:560:28:59

Margi, fish pies - do you need to put your oven up?

0:29:030:29:05

-Or bring them up a shelf?

-I'll bring them up a shelf.

0:29:050:29:08

And don't forget your dessert, mate.

0:29:080:29:11

-I don't really know what Marianna fish pie is, do you?

-No.

0:29:200:29:24

It might be that it's one of her friends

0:29:240:29:26

or it's someone who's given her that recipe.

0:29:260:29:29

We all have our own way of making fish pie, don't we?

0:29:290:29:32

It's quite a personal thing.

0:29:320:29:33

I would like to see it with mashed potato and lovely rich sauce.

0:29:330:29:38

-You have got about eight minutes left to serve your main course.

-OK, thank you.

0:29:420:29:47

-Ready?

-Yeah.

-Can we go?

0:30:060:30:09

-Well done, Margi.

-Thank you.

-Do you think they're hot in the middle?

0:30:110:30:15

-Pardon?

-Do you think your fish pies are hot in the middle?

0:30:150:30:18

Yes, I think so.

0:30:180:30:19

Well, a bit late now, mate, because you're serving. Let's go.

0:30:190:30:23

-I'm losing the plot, now.

-No, you're not. It's good. Come on.

0:30:240:30:27

-Well done.

-Thanks.

0:30:270:30:29

-Tell them they've got peas to come.

-Yes, I will.

0:30:290:30:32

Thank you, ladies. This is Marianna fish pie.

0:30:350:30:39

-Who's Marianna?

-My sister but my mother invented it first

0:30:390:30:45

and she taught my sister because she's older than me

0:30:450:30:48

and then my sister taught it to me - our Marian.

0:30:480:30:50

Oh!

0:30:500:30:51

And there's peas to come.

0:30:540:30:55

For her main course, Margi has made Marianna's fish pie,

0:31:060:31:11

served with peas.

0:31:110:31:13

This is definitely a hearty portion.

0:31:140:31:17

Clearly this is not for one person.

0:31:170:31:20

They're peas.

0:31:240:31:26

Slightly more seasoning in the potato, perhaps?

0:31:320:31:35

I agree about the seasoning and maybe the fish is a little overcooked.

0:31:350:31:39

If we're looking for a high standard of presentation,

0:31:390:31:42

she should have piped the potato on the top

0:31:420:31:45

and then given it a nice egg wash to give it a really crispy topping.

0:31:450:31:50

-The thing is it's her mum's pie.

-It's her mum's.

0:31:510:31:54

And her mum would have just put it on as she has.

0:31:540:31:56

-She has been true to the recipe.

-She has.

0:31:560:31:59

The one thing, though, that we're looking for is a MasterChef

0:31:590:32:02

and although home cooking is great,

0:32:020:32:06

maybe this isn't quite the place for home cooking.

0:32:060:32:09

It's more like a potato and fish bake,

0:32:150:32:19

rather than being a fish pie.

0:32:190:32:20

Fish pie should be lots of fish, lots of sauce mixed together.

0:32:200:32:24

You punch through the potato and all the sauce comes through and it's not doing that.

0:32:240:32:29

It's mostly mashed potato with a little bit of fish.

0:32:290:32:32

You have to go through that much potato

0:32:330:32:35

until you get a piece of fish.

0:32:350:32:37

It doesn't work.

0:32:380:32:39

SHE CHUCKLES GRIMLY

0:32:420:32:44

-So, Margi, your dessert's done?

-It's ready to be served.

0:32:490:32:52

-In the fridge?

-Yeah, it's in the fridge.

0:32:520:32:55

-Nothing else to do at all?

-No.

0:32:550:32:56

So why all the chaos with the main course and the starter?

0:32:580:33:01

I suppose because I had a lot to look after.

0:33:010:33:04

I imagine the Highland berry cream is going to be very rich

0:33:040:33:07

and probably with alcohol in it.

0:33:070:33:09

I hope that it's not too sloppy

0:33:090:33:12

and it's a nice blend and balance.

0:33:120:33:16

-All yours, Margi. Go for it.

-Thank you.

0:33:160:33:19

Time for desserts.

0:33:190:33:21

-Is that it?

-That's it.

0:33:370:33:39

-I thought she was going to do something to it.

-So did I.

0:33:390:33:42

OK, ladies, I hope you've got room for one last little dessert.

0:33:430:33:47

This is the Highland Fling and enjoy, girls.

0:33:470:33:51

-Plenty of cream and raspberries.

-Thank you.

0:33:510:33:54

Margi's dessert consists of cream, raspberries, whisky and oats.

0:33:590:34:05

I don't think the cream's whipped enough.

0:34:080:34:11

It's far too sloppy.

0:34:110:34:13

The big issue is the consistency

0:34:140:34:16

and as it's standing, it's actually becoming more liquid,

0:34:160:34:19

which is a disappointment.

0:34:190:34:22

The whisky's not harsh. That's good.

0:34:260:34:29

I agree. I think the whisky is a nice whisky flavour.

0:34:290:34:32

It's what it is. It's just some berries and some cream and whisky,

0:34:320:34:36

which is what we thought it was going to be.

0:34:360:34:38

At the end of the day, it is a very, very simple dish.

0:34:380:34:41

-It's whipped cream with a few raspberries on the top.

-Mm.

0:34:410:34:45

You know, it's that word that we try and avoid - it's nice.

0:34:450:34:48

It's like a whisky milkshake with raspberries.

0:34:520:34:56

It's such a shame

0:34:570:34:58

because those raspberries and really good whipped cream

0:34:580:35:02

with whisky and honey is a beautiful thing

0:35:020:35:05

when it's done well and it's held together.

0:35:050:35:07

That's just liquid.

0:35:070:35:08

It's surprising how much it affects you.

0:35:180:35:21

Before you actually go on, you get stage fright.

0:35:210:35:24

You get an attack of the nerves and you start losing the plot.

0:35:240:35:28

I just hope I've done enough to secure myself a place.

0:35:310:35:35

It's been an interesting day

0:35:470:35:49

because they have all put themselves under a lot of pressure.

0:35:490:35:53

The first time they walked in here, they couldn't make ravioli.

0:35:530:35:57

Today, they have done three courses

0:35:570:36:00

for those very, very harsh critics from the WI.

0:36:000:36:03

There were some surprises out there today.

0:36:030:36:05

More ups and downs than a big dipper.

0:36:050:36:08

I think Tim had an excellent round.

0:36:100:36:13

All of his dishes looked good.

0:36:130:36:15

He didn't have a single timing issue.

0:36:150:36:17

Nobody had a timing issue today.

0:36:170:36:19

Tim really pushed out the boat today.

0:36:190:36:21

Smoked haddock fish cake, tartar sauce.

0:36:210:36:24

I thought he would have made his own mayonnaise but he cheated a bit.

0:36:240:36:27

But he actually got a good result.

0:36:270:36:30

The really sharp tartar sauce set off the smoked haddock beautifully.

0:36:300:36:34

Crisp outside, cooked all the way through.

0:36:340:36:36

A nice little fish cake.

0:36:360:36:37

You and I didn't agree with the Asian-flavoured steak

0:36:370:36:41

but I really liked that as well.

0:36:410:36:43

The texture of the steak didn't quite work for me

0:36:430:36:46

with the vegetables and the noodles.

0:36:460:36:48

His dessert, his fool, was really lovely.

0:36:480:36:50

It was well made, it was a nice bit of rhubarb,

0:36:500:36:53

the cream was rich, lots of vanilla.

0:36:530:36:55

Ginger biscuits were really good.

0:36:550:36:57

Have I done enough to go through? I don't know.

0:36:570:37:00

The best chef, or the one that John and Greg think has potential, should win it.

0:37:000:37:04

If I go through it's because they believe I was the best.

0:37:040:37:07

If I don't, then I wasn't.

0:37:070:37:08

GREG: Margi started off really well.

0:37:080:37:10

What we wanted to see from her was her raise the standard of her food.

0:37:100:37:15

That really nice tomato soup, I loved that.

0:37:160:37:19

And she had croutons, she had a little drizzle of cream,

0:37:190:37:22

she had Parmesan cheese and I really enjoyed that.

0:37:220:37:26

The fish pie - that much potato, that much fish, no sauce,

0:37:260:37:31

cheesy top on it.

0:37:310:37:32

It was like a potato pie with cheese on it

0:37:320:37:34

with a little bit of fish at the bottom. A real shame.

0:37:340:37:38

The dessert, the whisky and raspberry milkshake,

0:37:380:37:41

which was supposed to be a Highland Fling, it wasn't right.

0:37:410:37:44

All the right ingredients for a beautiful, beautiful dessert

0:37:440:37:49

but not in the correct amounts

0:37:490:37:52

and the cream should have been whipped thick.

0:37:520:37:55

If you choose to cook the dishes that I came up with,

0:37:550:37:58

they're traditional, they're quite straight,

0:37:580:38:01

you've got to cook them really well.

0:38:010:38:03

'But who knows?'

0:38:030:38:06

It's either thumbs up or thumbs right down.

0:38:060:38:09

Aggie worked really hard today.

0:38:110:38:13

She worked in a very different way today, very planned and precise.

0:38:130:38:16

She gave herself a huge amount to do.

0:38:160:38:18

I thought Aggie's starter was a little confused.

0:38:180:38:21

Pear, cheese, walnuts, chicory - great.

0:38:210:38:26

I thought the dressing, the mustard dressing, was a step too far.

0:38:260:38:30

But I loved the concept, loved the way it looked,

0:38:300:38:33

the sharp bits of endive.

0:38:330:38:35

The WI, it has to be said,

0:38:350:38:37

really didn't like Aggie's starter or her main.

0:38:370:38:41

But I really liked the fish.

0:38:410:38:43

Really liked the fish with the crushed potatoes

0:38:430:38:47

and that salsa verde was punchy and strong.

0:38:470:38:50

That hake, beautifully cooked.

0:38:500:38:52

There was an issue with her seasoning before

0:38:520:38:54

but today she got it absolutely right.

0:38:540:38:57

The pudding, I really disliked.

0:38:570:39:00

There was like a great big boozy, bitter fig roll

0:39:000:39:03

at the bottom of a load of cream.

0:39:030:39:05

I was expecting something in a cone shape,

0:39:050:39:08

built up with layers, really pretty.

0:39:080:39:10

We got a big shovelled out slop in a bowl.

0:39:100:39:14

I've got to agree with you. The dessert - presentation, real issue.

0:39:140:39:18

I've eaten a few trifles in my life, you've had a lot of trifles,

0:39:180:39:21

you know, and that was a trifle off a trifle.

0:39:210:39:25

I would love to stay in. Love to stay in.

0:39:250:39:28

I really haven't got a sense of whether it was OK or not.

0:39:280:39:32

Honestly, I really don't.

0:39:320:39:34

At the start of today, you and I talked

0:39:340:39:37

and we said what we wanted to see from all three.

0:39:370:39:39

Whether Tim had learnt enough to cope with the challenge.

0:39:390:39:42

Margi, whether she could bring finesse to her flavours.

0:39:420:39:46

Aggie, a little bit of confidence.

0:39:460:39:48

I don't think everybody today achieved those goals.

0:39:490:39:53

We've got to be sure that whoever we put through today

0:39:530:39:56

has the ability to maybe win this competition.

0:39:560:39:59

If they don't have that ability, it's not worth putting them through.

0:39:590:40:03

We have to make a decision.

0:40:070:40:10

A tough competition and an extraordinary week

0:40:310:40:34

and you three have fought really hard.

0:40:340:40:37

Today was a real challenge.

0:40:370:40:39

We have to look at you three

0:40:400:40:42

and think about the potential

0:40:420:40:44

and really, who has the ability to win MasterChef.

0:40:440:40:49

Because it comes down to that. We have made our decision.

0:40:490:40:54

The first person leaving the competition...

0:40:560:40:59

is Margi.

0:41:030:41:04

-Sorry, Margi.

-OK.

0:41:040:41:06

'I'm disappointed. I would have loved to have carried on

0:41:200:41:24

'but I'm hoping I did Liverpool proud.

0:41:240:41:26

'It's definitely inspired my passion for cooking.'

0:41:260:41:29

It's reignited it and I really feel like a winner in that way.

0:41:290:41:33

OK. Aggie and Tim.

0:41:360:41:39

Tim, you're not the most experienced cook.

0:41:440:41:47

Today, we think you really excelled.

0:41:480:41:52

Aggie, you disappointed today...

0:41:540:41:57

but we know how good you can be.

0:41:580:42:00

You're both staying in the competition.

0:42:030:42:05

-Oh, my God! Well done.

-Thank you.

0:42:050:42:08

-Well done.

-Oh, my God. I'm so chuffed.

0:42:080:42:12

I am so chuffed.

0:42:120:42:13

'I am surprised to get through.'

0:42:130:42:15

I'm so relieved. That's the overriding feeling.

0:42:150:42:18

Yes!

0:42:180:42:20

If I've got any sort of hope about winning this,

0:42:200:42:22

I'm going to have to stop thinking, "Oh, I'm not confident,"

0:42:220:42:26

and just go for it, just go for it big time.

0:42:260:42:30

Before the competition, I thought, "Oh, I'll win."

0:42:300:42:33

Day one, I thought, "What am I doing here? I'm so useless."

0:42:330:42:36

I was so out of depth.

0:42:360:42:37

And so it's amazing I've come through.

0:42:370:42:39

I feel a bit like a schoolboy when the teacher says you're good at something.

0:42:390:42:43

'It's a really lovely feeling.'

0:42:430:42:45

-Oh, well done!

-Cool.

0:42:450:42:47

Next week the pressure in on for four new celebrities.

0:42:530:42:57

Bash us out a tune, Danny.

0:42:590:43:01

To become MasterChef champion,

0:43:030:43:05

they'll have to prove they've got what it takes.

0:43:050:43:08

There's nothing wrong with your cooking

0:43:080:43:10

that a deep breath and a count to ten wouldn't cure.

0:43:100:43:13

Gentlemen. It's a work in progress.

0:43:150:43:18

That's a treat. That is an absolute treat.

0:43:190:43:22

Oh!

0:43:230:43:24

I feel like this has been like our first date...

0:43:260:43:28

and we're not kissing yet.

0:43:290:43:31

Subtitles by Red Bee Media Ltd

0:43:500:43:52

E-mail [email protected]

0:43:520:43:54

The pressure intensifies as the remaining celebrities battle for a place in the Celebrity MasterChef semi-final. At the end of this episode the contestants will learn who has been deemed worthy of a semi-final place, and who will have to hang up their kitchen whites for the last time.

The task is simple: prepare a three-course meal to wow the judges. But it is not just John and Gregg they need to impress, the celebrities must face the infamous Critic's Table. They must cook a faultless three-course meal for three of the most knowledgeable and discerning cookery judges from the Woman's Institute.

It is the celebrities' last chance to secure their place in the semi-final, so the heat is on in the MasterChef kitchen. Recipes, timings and presentations must all be perfect to impress the panel - but can the celebrities perform under the pressure?

Only the best can go through to the semi-finals and become a step closer to winning the title of Celebrity MasterChef 2011. For those who don't make the grade, the journey ends here.


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